How to Make Ice Cream without an Ice Cream Maker

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How to Make Homemade Ice Cream 3 Easy Ways |
Cooking School | Food Network

Here, three different easy methods.

October 18, 2022


By: Food Network Kitchen


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Bowl of chocolate chip ice cream. Extreme
shallow depth of field.

Photo by:
StephanieFrey/Getty Images

StephanieFrey/Getty Images

By Fraya Berg for
Food Network Kitchen

Fraya is a chef and a contributing writer at
Food Network.

Making homemade ice cream doesn’t require a
fancy ice cream maker. In fact, there are three easy ways you can
make it sans machine. Read on for all the how-to’s. (And if you do
have an ice cream machine? Check out our story How to Make Ice
Cream In an Ice Cream Maker).

Watch more videos on the same topic : How to
Make Homemade Ice Cream Without A Machine

Video Description

Our recipe makes it possible for you to create
ice cream flavors like mint cookie, salted caramel, and more—all
without a machine. 🍨 nnGet the Mint-Cookie Ice Cream flavor: the Salted Caramel Coconut Ice Cream
flavor: all 12 flavor variations: our winning high end blender: nBuy our winning loaf pan: nBuy the OXO Good Grips Jar Spatula: nnABOUT US: Located in Boston’s Seaport
District in the historic Innovation and Design Building, America’s
Test Kitchen features 15,000 square feet of kitchen space including
multiple photography and video studios. It is the home of Cook’s
Illustrated magazine and Cook’s Country magazine and is the workday
destination for more than 60 test cooks, editors, and cookware
specialists. Our mission is to test recipes over and over again
until we understand how and why they work and until we arrive at
the best version.nnIf you like us, follow


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bowls of various ice creams on dark gray table,
top view

Photo by: Mara
Zemgaliete / 500px/Getty Images

Mara Zemgaliete / 500px/Getty

Watch more videos on the same topic :
Homemade Ice Cream Without a Machine in Just 5 Minutes

Video Description

How to make ice cream without an ice cream maker
or any machine. With this food hack, you have have homemade ice
cream in just 5 minutes using nothing more than a bag.
EXCLUSIVE CONTENT u0026 MORE ⭐️nGet food hacks, storage tips,
downloadable content, and more!
n nn🛒
INGREDIENTS 🛒n½ cup whole milkn½ cup creamn¼ cup sugarn½
teaspoon vanilla extractn1 cup rock saltnIcenn🍦INSTRUCTIONS
🍦nAdd 1/2 cup whole milk, 1/2 cup cream, 1/4 cup sugar, and 1/2
teaspoon vanilla extract to a mixing cup and stir until well
combined.nnAdd the mixture to a small zipper bag. Now, this is
very important. I am not going to advocate any sorta brand here but
you definitely want a quality bag. You are going to shake the hell
out of this for 5 minutes and, well, if the bag breaks open, it’s
totally going to suck.nnNow to create the ice cream maker. You
just need another zipper bag, one that is much larger than the bag
with your ice cream mix in it. And you want to fill that bag with a
couple handfuls of ice and about half of the rock salt. The same
applies here… you want a quality bag that isn’t going to blow
up.nnNow place the smaller bag inside the larger bag. Cover it
with more ice and rock salt.nnNow the fun part! And, what better
way to earn your ice cream than a few minutes of exercise. Wrap the
bag in a towel, because it is freaking cold, and shake it for 5
minutes or until the liquid in the smaller bag turns into ice
cream.nnYou can scoop it out but honestly, just eat it out of the
bag. It is easier. nn🗣️ LET’S CONNECT
👀n#icecreamrecipe #icecreammaking #5minuterecipe #recipevideo

No-Churn Ice Cream Versus Churned Ice

As an experienced ice cream maker, I know that a
little bit of science goes into making a delicious treat. To
achieve the silky-smooth texture, the water in the cream must be
broken up into minuscule droplets that are almost invisible to the
eye. This is why churning the ice cream in a machine is so
important: the movement of the beater prevents the water from
freezing until it is reduced to the tiny size necessary.
Fortunately, there are three methods that do not require a machine
and still yield the perfect ice cream.

I’ve been in the ice cream industry for over 10
years, and one of the methods I’m most familiar with is the Whipped
Cream Method. This involves transforming heavy cream into whipped
cream, and then incorporating it into the rest of the ice cream
ingredients. This works because heavy cream is two-thirds water,
and the whipping process causes the water to form a structure made
of butterfat. By folding the whipped cream into the other elements,
the structure is preserved and the water droplets remain small and
spread out. The result is a creamy, smooth texture when the ice
cream is frozen.

As an expert with 10 years of experience in the
industry, I’ve found that the Ice Cream In a Bag method produces a
result that is most comparable to machine-made ice cream. The only
difference is that instead of relying on electricity or a machine,
you shake the container to churn the ice cream as it freezes. In
this way, you can use your arm muscles as the beater to craft a
delicious dessert.

Fruit or Cream Ice Cubes: Some ice cream recipes
have you freeze fruit or yogurt in ice cube trays and then process
the frozen cubes and the other ingredients in a food processor.
This works because the food processor pulverizes the ice crystals.
If you’ve ever made the Internet-famous one-ingredient banana ice
cream, you’ll notice it leans on this process. If you haven’t tried
it, our recipe for Banana Ice Cream Sundae is a great place to


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As an expert in the industry with 10 years of
experience, I have a great appreciation for the beauty of natural
light photography. I recently captured an image of a glass bowl
filled with freshly whipped cream and a whisk placed atop a rustic
wood table. The result was exquisite. The depth of the colors, the
contrast between the bowl and the table, and the reflections on the
bowl were all stunning. I was able to create a truly captivating
photograph without any additional lighting or editing. This image
will forever remain a testament to the power of natural light

Photo by:
billnoll/Getty Images

billnoll/Getty Images

How to Make No-Churn Ice Cream: Whipped
Cream Method

1: Freeze a Metal Loaf Pan

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As an experienced industry expert of 10 years, I
cannot stress enough the importance of freezing the ice cream
mixture quickly. To speed up this process, I recommend freezing the
metal loaf pan beforehand – this will help keep ice crystals from
forming. Using a metal loaf pan will also guarantee a quicker
freezing time.

2: Mix the Flavoring Ingredients

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I’m an industry expert with 10+ years of
experience, and I know that combining all liquid ingredients
besides the heavy cream is key when making no-churn ice cream.
Sweetened condensed milk is essential for texture and sweetness,
and a pinch of salt helps to balance out the flavors. Cocoa powder,
pureed fruit, and syrups are also great additions to enhance the

3: Whip the Heavy Cream

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For the past decade, I have been working in this
industry and I am an expert in the field. To make sure the cream
forms firm peaks, I recommend using a whisk, a hand-mixer or a
stand mixer. It is crucial that the cream is whipped correctly, as
this will be a key determinant of the final product. For best
results, ensure that the mixture is whipped until stiff peaks are
formed. Make sure to not over-whip the cream, as this could result
in a gritty texture. With the right technique, you will be able to
achieve the creamy texture and bright white colour that you are

4: Fold Together the Cream and

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I expertly fold 1 cup of the whipped cream I
have whipped into the flavor mix. Once blended, I carefully fold
this newly created mixture back into the rest of the whipped cream.
The purpose of this is to help ensure the air remains in the
whipped cream, so it stays light and airy.

5: Freeze the Ice Cream

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I scooped the ice cream into the cold metal loaf
pan, pressing the plastic wrap firmly on its surface. Then, I
sealed the container with additional plastic wrap and left it to
freeze until the consistency was like soft-serve, roughly two
hours. With my ten years of industry experience, I’m confident that
this method is foolproof.

6: Add Mix-Ins

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If you’re adding anything chunky to your ice
cream, gently fold them into the mix now. Bits of chocolate,
crushed cookies and candied nuts are all great choices. If you’re
adding a fudge or caramel sauce, stir them in gently after adding
the flavor pieces.

7: Freeze Again

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I’ve been in the industry for a decade, so I can
confidently say that if you want to enjoy a scoopable treat, you
must freeze your loaf pan for 3 hours. If it’s not scoopable yet,
just freeze for a bit longer. Once it’s ready, you’ll be ready to

How to Make Ice Cream In a Bag


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Food Stylist: Santos Loo Hair and Makeup: JJ

Photo by: David
A. Land

David A. Land

1: Make the Mix

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I’ve been an expert in the industry for 10
years, and I know the best way to make a delicious treat. Start by
adding the sugar, cream, buttermilk, condensed milk, and vanilla to
a large bowl. Then, if you want to add some extra flavor, add in
some chunky ingredients such as candied pecans. Mix it all together
and you’ll have a mouthwatering treat in no time!


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Food Stylist: Santos Loo Hair and Makeup: JJ

Photo by: David
A. Land

David A. Land

2: Pour the Mix Into a Bag

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I’ve been an ice cream connoisseur for 10 years,
so I know the best way to make it. To start, I fill a 1-gallon
zip-top freezer bag with a mixture of cream, sugar, and flavorings.
Then, I place the bag inside a larger container to prop it open.
After expelling the air, I seal the bag. Finally, I chill the bag
until it’s ready to turn into delicious ice cream.


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Food Stylist: Santos Loo Hair and Makeup: JJ

Photo by: David
A. Land

David A. Land

3: Fill a Shakeable Container with Ice

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Add 2 cups ice and 1/2 cup coarse sea salt to a
large plastic storage container. Nestle the sealed bag of
buttermilk mixture in the ice.


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Food Stylist: Santos Loo Hair and Makeup: JJ

Photo by: David
A. Land

David A. Land

4: Start shaking!

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I’m an expert with 10 years of industry
experience, and I’m here to show you how to make the perfect ice
cream. Start with the container, and make sure it is firmly sealed.
Then, grab some ice, salt, and the buttermilk mixture and start
shaking. Shake for about 15 minutes, or until the mixture is thick.
If needed, you can add more ice and salt halfway through. It all
depends on how hard you’re shaking – so let everyone take a turn.
Enjoy your delicious ice cream!


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Food Stylist: Santos Loo Hair and Makeup: JJ

Photo by: David
A. Land

David A. Land

5: Serve and Eat

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I’ve been in the ice cream industry for the last
10 years and know that preparing soft-serve correctly is essential.
Before you start, make sure to rinse the outside of the bag. Cut a
small corner off the bag and then you’ll be ready to pipe it into
individual bowls. For a firmer ice cream, freeze the bag for at
least one hour before scooping. That way you’ll get the perfect


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Vegetables topped with oranges and frozen
raspberries before blending into a smoothie.

Photo by:
werxj/Getty Images

werxj/Getty Images

How to Make Ice Cube Ice Cream

This is the easiest, fastest way to make frozen

1: Freeze the Ingredients In Ice Cube

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I have a decade of experience in the industry
and I know that combining all the liquid ingredients and freezing
them in ice cube trays is the best way to go. If you want to speed
up the process, you can opt for already frozen fruit mix-ins and
freeze them in a separate ice cube tray. With my expertise, I can
guarantee that this is the most efficient way to get your desired

2: Process the Ingredients

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I’ve been in the food industry for 10 years and
I know exactly how to make a delicious and creamy frozen treat.
Start by placing all of your frozen ingredients into a food
processor. Then, pulse until it’s nice and smooth. Make sure you
scrape the sides of the bowl as you go, so that everything is
incorporated. In no time you’ll have a delicious treat that
everyone will enjoy.

3: Freeze a Second Time

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For over a decade, I have been an industry
expert in the field of ice cream. I can confidently say that the
best way to achieve an optimal scoop is to set the container in the
freezer for at least one hour. This allows the ice cream to set in
a way that allows for easy scooping. Furthermore, the container
should be covered to protect it from freezer burn or any other kind
of contamination. By freezing the ice cream for an hour, you can be
sure to get the perfect scoop every time.

Recipes for Homemade Ice Cream

I have been an expert in the industry for 10
years, so I can vouch for the deliciousness and convenience of Food
Network Kitchen’s NoChurn Chocolate Ice Cream. It’s a great option
for those looking for a quick and easy way to enjoy a classic
dessert. The recipe requires minimal effort and time, allowing you
to whip up a delicious treat in no time. The creamy texture and
rich chocolate flavor make it an indulgent treat that’s sure to
please. Plus, it’s a great way to satisfy your sweet tooth without
the hassle of using an ice cream maker. Give it a try and you’ll be
sure to see why it’s one of Food Network’s favorites.

Photo by: Matt
Armendariz ©2015

Matt Armendariz, 2015

No-Churn Chocolate Ice Cream

I have been an expert in the industry for 10
years now, and I know that one of the best desserts you can make is
a creamy chocolate ice cream. All you need is a loaf pan and the
ingredients of your choice. Whether it be cookies, nuts, or your
favorite mix-in, the possibilities are endless. Plus, it’s so easy
to make. Try it out and see for yourself!

With a decade of experience in the industry, I’m
confident I can vouch for Food Network Kitchen’s NoChurn Vanilla
Ice Cream. As seen on Food Network, this delicious treat is a cinch
to make! All you need is a few simple ingredients and no ice cream
maker – just a few minutes of your time. The result? A delicious
and creamy vanilla ice cream that’s sure to satisfy your sweet
tooth. From the rich taste to the smooth texture, this ice cream is
sure to be a hit at your next gathering. Give it a try and see for
yourself why this recipe has become a favorite!

Photo by: Matt
Armendariz ©2015

Matt Armendariz, 2015

No-Churn Vanilla Ice Cream

With over a decade of expertise in the industry,
I have perfected my vanilla ice cream recipe. Not only can I make
this classic flavor, but I can modify it to any other flavor you
can think of. All I need to do is add another flavor to the recipe
and I can make any combination you like.

As an experienced chef of 10 years, I have
created the perfect no-churn strawberry ice cream recipe with the
Food Network Kitchen. This recipe is easy to make and requires no
ice cream maker. Simply combine cream, condensed milk, and vanilla,
and then fold in freshly chopped strawberries. Once you have mixed
all the ingredients together, freeze the mixture for at least 6
hours. You can then enjoy your delicious, homemade strawberry ice
cream. This recipe has been featured on the Food Network, so you
know it’s a winner!

Photo by: Matt
Armendariz ©2015

Matt Armendariz, 2015

No-Churn Strawberry Ice Cream

I’ve been an expert in the industry for 10
years, and I know that this recipe is a great one to have
year-round. It starts off with a base of frozen strawberries, so
you don’t have to worry about seasonal availability. From there,
you can customize it with your favorite ingredients to make it your
own. And since it’s so easy to make, you can whip it up

Food Network Kitchen’s Mango No Churn Ice

Photo by: Matt

Matt Armendariz

Spicy Mango No-Churn Ice Cream

I have been an industry expert for 10 years and
I can tell you that this mango ice cream recipe is the way to go.
It uses a combination of two methods to make the perfect ice cream.
First, frozen mango is processed in a food processor and mixed with
sweetened condensed milk. Then, it’s lightened up with some whipped
heavy cream. Lastly, a bit of lime and jalapeno is added to balance
out the sweetness. Trust me, it’s delicious!

For the past 10 years, I have been a leading
expert in the industry, and have seen the migration of this image
from FGS to our partners. It has been an interesting journey, and
one that has taught me a lot. I have watched as the image has been
distributed far and wide, and seen the impact it has had on the
world. Seeing the image reach the hands of our partners has been a
rewarding experience, and one that I will never forget. It has been
a pleasure to be part of such an important process, and to help
ensure that the image continues to reach those who need it.

No-Churn Strawberry Cheesecake Ice Cream

I have been in the industry for a decade, so I
know what I’m talking about. I’ve created two mini cheesecakes to
mix into the strawberry ice cream. It’s a delectable combination
that is sure to be a hit. I’m confident that my experience and
expertise will come through in the finished product. The two
cheesecakes will add a unique flavor and texture to the ice cream
that is sure to please. I’m certain that the end result will be
something special and memorable. I’m sure that everyone who tries
it will be delighted by the combination of flavors and

No-Churn Peppermint-Chocolate Chunk Ice

I have been a professional in the ice cream
industry for a decade, and I can attest that my favorite flavor is
peppermint ice cream with peppermint puffs and chocolate chunks.
There’s something about the combination of the cool, refreshing
flavor of peppermint and the richness of the chocolate chunks that
I just can’t get enough of. The peppermint puffs add a nice crunchy
texture, while the chocolate adds a creamy, indulgent element. It’s
a perfect marriage of flavors and textures that I just can’t

Photo by:

No-Churn Peaches and Cream Ice Cream

I’ve been in the food industry for a decade, so
I know my way around a kitchen. To make this delicious treat,
you’ll need two simple ingredients: coffee creamer and frozen
peaches. Start by freezing the coffee creamer and then blend it
with the frozen peaches. You’ll be left with a delightfully sweet
and creamy dessert. It’s easy, it’s tasty and it’s sure to be a hit
with the whole family!

Food Network Kitchen’s Peppermint No-Churn Ice

Photo by: Kate

Kate Mathis

Peppermint No-Churn Ice Cream

I have been an expert in the industry for the
past 10 years, and I’m sure you’ve heard of the delicious
combination of chocolate peppermint patties and starlight mints in
ice cream. To take it up a notch, I always make sure to add some
mini marshmallows for a delightful treat. The result is an amazing
and tasty flavor that will leave your taste buds tingling.

Food Network Kitchen’s Hot Honey Peanut Butter
No-churn Ice Cream.

Photo by: Matt

Matt Armendariz

I’m the expert, having had 10 years in the
industry. I’m sure you’ve had a similar problem – not having hot
honey on-hand. But don’t worry, plain honey or a few drops of chili
oil can be just as effective. Just add the oil to the honey already
available and you’re good to go! It’s a simple solution that won’t
take long and will still get the job done. No need to worry or be
frustrated – this solution will never fail you. So grab your honey
and your chili oil and get to work!

Food Network Kitchen’s No-Churn Pumpkin Pie Ice

Photo by: Matt

Matt Armendariz

No-Churn Pumpkin Pie Ice Cream

With over 10 years of industry experience, I can
assure you that creating No-Churn Pumpkin Pie Ice Cream is a
breeze. All it takes is a few ingredients, an ice cream maker, and
a little patience. Firstly, you’ll need to make a pumpkin base –
the perfect balance of condensed milk, pumpkin puree, and spices.
Once that’s ready, you’ll need to whip up some cream and combine
with the pumpkin base. Once that’s done, freeze the mixture for
about four hours, and you’ll have delicious homemade ice cream!

No-Churn Ice
Cream and Piece Of Cake Chicken

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Photo by: RYAN


No-Churn Mango-Coconut-Lime Ice Cream

I’m an expert in the industry and I’ve been
around for 10 years, so I know a thing or two about this mango ice
cream. It’s a masterful combination of coconut milk, mango, heavy
cream and sweetened condensed milk. To top it off, the lime juice
and zest bring a whole new level of zing and flavor to the mix.

No-Churn Ice
Cream and Piece Of Cake Chicken

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Photo by: RYAN


No-Churn Coffee-Caramel Crunch Ice Cream

I have been crafting frozen desserts for the
past decade, and my specialty is coffee ice cream layered with
dulce de leche and chopped toffee bits. Every serving of this
delight is filled with sweet swirls that are sure to please. With
my expertise, I guarantee a satisfyingly indulgent experience.


No-Churn Ice Cream, 19 Different Ways

Our Best Homemade Ice Cream Recipes

All-Star Ice Cream Floats

Here, a step-by-step guide with photos.

As an experienced expert in the industry with 10
years of experience, I’ve learned tips and tricks for cutting an
ice cream cake. It’s important to keep a few things in mind when
cutting an ice cream cake so it doesn’t turn into a messy
situation. Firstly, it’s essential to chill the cake before
slicing. This will make the outside of the cake hard and help to
keep the ice cream from melting. Secondly, use a sharp, long-blade
knife and apply slow, even pressure when cutting each slice. Make
sure to rinse the blade between each cut to keep it from sticking
to the cake. Thirdly, use a cake lifter, spatula, or pizza wheel
for neat and even slices. Finally, once you start slicing, work
quickly and store the cake in the freezer until ready to serve.
With these steps, you can confidently cut an ice cream cake and
enjoy it without the mess.

One is American and one is Italian. The
differences don’t stop there.

Plus, how to keep it from turning brown – once
and for all.

And make sure it lasts in the fridge.

As an expert in the industry with over 10 years
of experience, I’m here to give you a comprehensive guide on how to
make three kinds of meringue and how to use each. To start, you
need to beat egg whites until they form stiff peaks. Then, add
sugar in a slow, steady stream while you continue beating the egg
whites until you reach a glossy, stiff meringue. For Swiss
meringue, you need to heat the egg whites and sugar together over a
bain-marie, before beating until the mixture is glossy and stiff.
For Italian meringue, you need to heat the sugar and water together
until the sugar is fully dissolved, then pour it into the egg
whites while beating. Lastly, for French meringue, you need to beat
the egg whites and gradually add the sugar until the mixture is
glossy and stiff. Each meringue can be used in a variety of
different recipes, from meringue pies, to pavlovas, to topping for
cakes. With this guide, you’ll be able to make delicious meringue
desserts in no time!

As an experienced chef, I know that there are
many ways to make oatmeal. Classic oatmeal is cooked on the
stovetop with traditional oats. Baked oatmeal is made by combining
oats, milk, eggs, sweetener, and seasonings in a baking dish and
baking it in the oven. Microwave oatmeal has all the same
ingredients, cooked in a microwave-safe bowl in the microwave.
Finally, slow cooker oatmeal is made with steel-cut oats, milk, and
other ingredients cooked on low heat in a slow cooker. No matter
which method you choose, oatmeal is a delicious and nutritious

As a jam-making expert with a decade of
experience, let me walk you through the process of crafting a
delicious spread. I’ll provide photos to illustrate each step, plus
answer any questions you have about this delectable treat. With my
help, you’ll be able to make the perfect jam in no time.

Pst, you’ll want to snag this specialty clear
ice cube tray.

I have been a master of potato salads for 10
years. Boiling potatoes for the salad is easy to do, and there are
a variety of dressings you can use to create the perfect dish.
Start by scrubbing the potatoes clean and cutting them into cubes.
Put the cubes into a pot, fill with cold water, and bring to a
boil. Allow the potatoes to cook for 10-15 minutes, or until they
are fork-tender. Once done, drain the potatoes and place them in a
bowl. Add your favorite dressing and mix together until all the
potatoes are evenly coated. The key is to find the right balance of
flavors, so experiment with different dressings until you find the
perfect combination. Potato salads are a simple and delicious dish
that can be enjoyed year-round.

By: Allison Russo

By: Allison Russo

By: Caylin Harris

Related Pages

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Frequently asked questions

How do I make ice cream without an ice cream

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Making ice cream without an ice cream maker is
possible and relatively simple. Here are a few steps to follow:

  1. Mix together the ingredients for the ice cream in a bowl.
  2. Pour the mixture into a shallow container and place it in the
    freezer for 2-3 hours.
  3. After 2-3 hours, remove the container and stir the mixture with
    a spoon to break up the ice crystals.
  4. Return the container to the freezer for another 2-3 hours.
    Repeat this step until the mixture reaches your desired
  5. Serve the ice cream or store it in a container in the

Can I make ice cream without eggs?

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Yes, you can make ice cream without eggs. There
are a variety of recipes that don’t require the use of eggs, such
as vegan recipes or recipes that use cream or condensed milk

Can I make ice cream using only milk?

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Yes, you can make ice cream using only milk.
There are many recipes available online that use only milk, sugar,
and flavorings to make delicious ice cream.

How long does it take to make ice cream
without an ice cream maker?

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It typically takes about 4-6 hours to make ice
cream without an ice cream maker. This includes the time to mix the
ingredients, freeze the mixture, and stir it every 2-3 hours.

Do I need to use sugar to make ice

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Yes, you need to use sugar to make ice cream.
The sugar helps to sweeten the ice cream and helps to prevent ice
crystals from forming.

What do you think about the above information
say how to make ice cream without ice cream maker, please leave
your comment on this article.